This chicken stew recipe with peas, carrot and peppers is an excellent choice for a family lunch, is nutritious, healthy and ideal for children and adults! Try it!! Bon appetit!!
MAIN INGREDIENTS OF THIS RECIPE:
- Chicken, peas, carrot, peppers, tomato, olive oil
HOW TO PREPARE CHICKEN STEW WITH PEAS, CARROT AND PEPPERS:
In a pot, put the chopped onion, the peeled tomato cut into small pieces, the peeled garlic, the peas, the peppers cut into strips, the sliced carrot and the chicken. Season with a little salt, paprika, nutmeg, saffron, pepper and bay leaf. Drizzle with olive oil and white wine and place the pan over medium-low heat about 50 to 55 minutes. Turn off the heat and serve the chicken with white rice or boiled potatoes.
YOU MAY ALSO LIKE:
- Stewed chicken with poached eggs
- Chicken "à jardineira"
- Stewed chicken with spaghetti
- Special chicken
(4 votes, 3.50 out of 5)Ingredients
- 1.2 kg (2 2/3 pounds) chicken cut into pieces
- 300 grams (2 cups) peas
- 1 large carrot
- 75 ml (1/3 cup) olive oil
- 1 teaspoon paprika
- 3 bay leaves
- Pepper (to taste)
- 100 ml (1/2 cup) white wine
- 1 large onion
- 4 cloves of garlic
- 1/2 green pepper
- 1/2 red pepper
- Nutmeg (to taste)
- Saffron (to taste)
- 3 medium ripe tomatoes
- Salt (to taste)
Directions
- In a pot, put the chopped onion, the peeled tomato cut into small pieces, the peeled garlic, the peas, the peppers cut into strips, the sliced carrot and the chicken. Season with a little salt, paprika, nutmeg, saffron, pepper and bay leaf. Drizzle with olive oil and white wine and place the pan over medium-low heat about 50 to 55 minutes, stirring occasionally.
- Turn off the heat and serve the chicken with white rice or boiled potatoes.
